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קהילה:
אסיף מאגר המחקר החקלאי
פותח על ידי קלירמאש פתרונות בע"מ -
Microbial Quality and Safety of Fresh Produce - 2014
Year:
2014
Authors :
פליק, אלעזר
;
.
Volume :
Co-Authors:
Facilitators :
From page:
313
To page:
339
(
Total pages:
27
)
Abstract:
Fresh produce is an important part of a healthy diet. Its consumption is known to have health protective effects against a range of illnesses and health problems such as cancers and cardiovascular diseases. Consumers express their concerns about the food safety of fresh fruits, vegetables and fresh-cut products based on factors such as natural contaminants, agro-chemicals, veterinary drugs and packaging materials. However, bacterial pathogens that cause decay/spoilage are considered, overall, to represent the most important food safety issue of fresh produce, followed by foodborne viruses, pesticide residues and mycotoxins. The goal of this chapter is to summarize the latest information - accumulated during the past five years - on pre-storage treatments designed to reduce, or eliminate, spoilage microorganisms and foodborne pathogens on fresh and fresh-cut products, in addition to sophisticated and very accurate, sensitive and fast detection methods. © 2014 Elsevier Inc. All rights reserved.
Note:
Related Files :
Decay
Detection
food microbiology
food safety
Microbial quality
Spoilage
Storage of agricultural produce and food
עוד תגיות
תוכן קשור
More details
DOI :
10.1016/B978-0-12-408137-6.00011-9
Article number:
0
Affiliations:
Database:
סקופוס
Publication Type:
פרק מתוך ספר
;
.
Language:
אנגלית
Editors' remarks:
ID:
27217
Last updated date:
02/03/2022 17:27
Creation date:
17/04/2018 00:29
Scientific Publication
Microbial Quality and Safety of Fresh Produce - 2014
Microbial Quality and Safety of Fresh Produce
Fresh produce is an important part of a healthy diet. Its consumption is known to have health protective effects against a range of illnesses and health problems such as cancers and cardiovascular diseases. Consumers express their concerns about the food safety of fresh fruits, vegetables and fresh-cut products based on factors such as natural contaminants, agro-chemicals, veterinary drugs and packaging materials. However, bacterial pathogens that cause decay/spoilage are considered, overall, to represent the most important food safety issue of fresh produce, followed by foodborne viruses, pesticide residues and mycotoxins. The goal of this chapter is to summarize the latest information - accumulated during the past five years - on pre-storage treatments designed to reduce, or eliminate, spoilage microorganisms and foodborne pathogens on fresh and fresh-cut products, in addition to sophisticated and very accurate, sensitive and fast detection methods. © 2014 Elsevier Inc. All rights reserved.
Scientific Publication
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